Ingredients:
1 Tbsp salted butter
1 cup chopped yellow onion
2 garlic cloves, minced
½ cup grated carrot
4 Tbsp salted butter
¼ cup all-purpose flour
2 cups half-and-half (half cream, half butter)
2 cups chicken or vegetable broth (I used chicken broth)
10 oz grated sharp cheddar
8 oz broccoli florets, chopped into small pieces
salt and pepper to taste (I used 1 tsp kosher salt and a pinch of black pepper)
¼ tsp grated nutmeg, optional
Instructions:
1. Melt the butter in a large soup pot (6 quarts) over medium heat.
2. Once melted, add the chopped onion, garlic and grated carrot and
stir occasionally until the onion has started to soften but not turn
brown, about five minutes. Empty the vegetables into a medium-sized bowl
and set aside.
3. Return the pot to the burner. Add the second amount of salted
butter (4 Tbsp, or 2 oz). Once the butter has melted, add the flour to
the pot and whisk it into the butter/onion mixture. Let the flour cook
for two minutes or until it is a light blond color instead of white.
(This mixture of flour and butter is called a roux. The reason you want
to make a roux is so the end result is a smooth soup without flour
lumps.)
4. Going slowly at first, start drizzling the half-and-half into the
pot while whisking it constantly. Once the first amount of liquid has
thickened, repeat three or four times the step of adding the
half-and-half a little at a time and whisking until it thickens. Once
the roux is noticeably thinner because of the liquid additions, you can
add the rest of the half-and-half faster to the roux. Then pour in the
two cups of chicken broth and stir to combine.
5. Allow the soup to come to a boil over medium heat and then turn
the heat down slightly to medium-low so that the soup is still
simmering. Let it cook for 10-15 minutes until it is noticeably thicker,
stirring occasionally so it does not stick to the bottom of the pan and
burn.
6. Whisk in the grated cheddar a handful at a time, allowing it to
melt before adding the next handful. Once the cheese has melted, add in
the bowl of sautéed onion, garlic and carrot to the pot. Add in the 8 oz
of chopped broccoli and stir to combine.
7. Simmer the soup until the broccoli is tender but still bright green, about five minutes.
8. Add salt and pepper to taste as well as the grated nutmeg, if using.
9. Serve in a bread bowl or with a baguette.
via Tip Hero
6 hours ago
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